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Doro Wat (Ethiopian Spiced Chicken)

by Sylvia Kapsandoy on January 14, 2022
Anxious to try this superstar spice seasoning for yourself? Here is a fun and easy recipe to get you started:

 

  • 4 Tbsp. unsalted butter
  • 2 large yellow onions, roughly chopped
  • 1 tbsp. finely chopped garlic
  • 1 tbsp. finely chopped peeled fresh ginger
  • 1 1⁄2 Tbsp. USImplySeason Berbere, plus more as needed
  • 4 Bone-In, Skinless Chicken Thighs
  • Kosher salt, to taste
  • 4 whole hard-boiled eggs
  • Basmati Rice or Injera (Ethiopian Flatbread)

 How to make...

  1. Heat butter in a large straight-sided skillet over medium-low heat. Add onions and cook, stirring occasionally, until deeply caramelized, about 25 minutes.
  2. Add garlic and ginger and cook, stirring, until softened, 6–8 minutes.
  3. Add USimplySeason Berbere and 2 cups water; stir well. Season the chicken all over with salt; nestle the pieces in the skillet. Reduce heat to low and simmer, covered, turning occasionally until chicken is cooked through, about 40 minutes.
  4. Uncover skillet and raise heat to medium-high; simmer to reduce the liquid until it has a thick, gravy-like consistency, about 5 minutes.
  5. Add eggs; stir to warm through. Taste and season with more berbere and salt, if necessary.
  6. Serve hot with the injera or rice.
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